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通过对2种糯小麦和3种非糯小麦理化特性进行比较研究,并利用其中1种糯小麦与非糯小麦配粉,研究其对配粉理化特性的影响。结果表明:糯小麦制粉过程中产生的破损淀粉含量更高,具有极高的吸水能力;在RVA糊化过程中具有较短的峰值时间,低的回生值和低谷黏度,以及较高的衰减值;在DSC测试中还表现出较高的热力学转变温度和糊化焓。糯小麦粉的添加对配粉理化特性的影响因基础粉的不同而有较大差异。配粉的RVA曲线表现为双峰,回生值显著降低;一定比例的添加能够提高峰值黏度低的基础粉的峰值黏度;添加糯小麦粉对弱筋小麦粉的筋力影响较小,其粉力甚至因为面团延伸性的改善而得到增强;对于筋力较强的小麦粉,超过15%的添加量则会使稳定时间降低,但是对粉力的影响不大;添加韧性和延伸性都较低的糯小麦粉,能够提高配粉的吹泡延伸性而不降低其韧性,其原因有待于进一步研究。
The physico-chemical properties of two kinds of waxy wheat and three kinds of non-waxy wheat were compared and the effects of one kind of waxy wheat and non-waxy wheat flour on their physicochemical properties were studied. The results showed that the content of damaged starch in waxy wheat flour milling process was higher and had higher water absorption capacity. Shorter peak time, low rewound value and low viscosity, and higher attenuation Value; DSC test also showed higher thermodynamic transition temperature and gelatinization enthalpy. The effect of the addition of waxy wheat flour on the physicochemical properties of powdery mildew is quite different due to the different base powder. The RVA curve of the powder mixture showed a bimodal peak, and the regenerated value decreased significantly. The peak viscosity of the base powder with low peak viscosity was increased by a certain proportion of addition. The waxy flour with weak gluten wheat flour had little effect on the addition of waxy wheat flour, Extension of the improved and enhanced; for the strong gluten wheat flour, more than 15% of the amount will make the settling time decreases, but little effect on the power of powder; add the toughness and elongation are low waxy wheat flour, can Improve the powder blowing extension without reducing its toughness, the reason needs further study.